Why You’ll Love Irresistible Chai-Spiced Pear Muffins in Just 20 Minutes Recipe

I love this recipe because it’s fast, simple, and full of flavor. The spices make the kitchen smell amazing, and the pears keep the muffins moist without being heavy. I also like that they’re easy enough for a weekday but special enough to serve to guests.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 1/2 cups all-purpose flour
1/2 cup sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 cup finely diced pears

Directions

I start by preheating the oven to 375°F and lining a muffin tin with paper liners. In a large bowl, I whisk together the flour, sugar, baking powder, cinnamon, cardamom, ginger, cloves, and salt.

In another bowl, I mix the milk, vegetable oil, egg, and vanilla extract until smooth. I pour the wet ingredients into the dry ingredients and stir gently until just combined, being careful not to overmix. I then fold in the diced pears.

I divide the batter evenly among the muffin cups, filling each about two-thirds full. I bake the muffins until a toothpick inserted in the center comes out clean, then let them cool briefly before transferring them to a wire rack.

Servings and Timing

This recipe yields 12 muffins. I spend about 10 minutes prepping and around 20 minutes baking, so the total time comes to approximately 30 minutes.

Variations

I sometimes swap the vegetable oil for melted butter when I want a richer flavor. For extra warmth, I add a pinch of nutmeg. When I’m feeling indulgent, I sprinkle a little coarse sugar on top before baking for a light crunch.

Storage/Reheating

I store leftover muffins in an airtight container at room temperature for up to three days. To reheat, I warm them briefly in the microwave or enjoy them at room temperature with coffee or tea.

FAQs

What kind of pears work best?

I use ripe but firm pears so they hold their shape during baking.

Can I use butter instead of oil?

I replace the oil with melted butter when I want a richer taste.

Can I make these muffins dairy-free?

I use plant-based milk, and the muffins turn out just as well.

Why shouldn’t I overmix the batter?

Overmixing can make the muffins dense instead of soft and tender.

Can I add nuts?

I sometimes add chopped walnuts or pecans for extra texture.

How do I know when the muffins are done?

I insert a toothpick into the center, and if it comes out clean, they’re ready.

Can I freeze these muffins?

I freeze them once fully cooled and thaw at room temperature before eating.

Do these muffins taste very spicy?

The spices are warm and balanced, not overpowering.

Can I use canned pears?

I prefer fresh pears, but well-drained canned pears can work in a pinch.

Are these muffins good for breakfast?

I enjoy them for breakfast because they’re filling and not overly sweet.

Conclusion

I make these chai-spiced pear muffins whenever I want a quick, cozy baked treat that feels special without being complicated. They’re soft, aromatic, and perfect for sharing, making them a recipe I come back to again and again.